One of the best parts about fall is making use of seasonal produce to create flavorful, rustic dishes like this Maple Balsamic Butternut Squash Pasta. This dish features oven-roasted butternut squash, tossed with farfalle pasta, sautéed mushrooms, and a lightly sweet maple balsamic reduction.
This dish is light, quick, and cozy. And it features one of the best fall/winter veggies: butternut squash.
Step 1: Roast Squash
We’re going to start by roasting our butternut squash. First, preheat the oven to 425F.
Then prepare the squash buy peeling and cubing the squash. Toss with 1/2 tablespoon olive oil. Spread the squash out evenly on a large baking sheet. Roast the squash for about 10 to 12 minutes, or until the squash is soft.
Step 2: Cook the Pasta
While the squash cooks, bring a large sauce pot of water to a boil. Cook the farfalle according to package directions. I cook mine about 8 minutes to keep it al dente.
Once the pasta is cooked, drain and set aside.
Step 3: Prepare the Balsamic Sauce
In a small bowl whisk together chicken broth, balsamic vinegar,
In a small bowl whisk together chicken broth, balsamic vinegar, maple syrup, and low-sodium soy sauce. Set aside.
Step 4: Cook Vegetables and Finish Pasta
Using the same pot that you used to cook the pasta, heat the remaining 1/2 tablespoon of olive oil over medium-high heat. Add the onions, garlic, and mushrooms once hot. Season lightly with salt and pepper. Sautee 3 to 4 minutes, or until mushrooms begin to release liquid.
Add the balsamic sauce to the pan. Cook 2 to 3 minutes, or until the sauce reduces by half and slightly thickens. Add the roasted squash and cook another 2 to 3 minutes.
Remove the pan from heat and stir in cooked pasta until well incorporated. Divide the pasta among bowls. Serve and enjoy!
We hope you enjoyed this super quick and easy Maple Balsamic Butternut Squash Pasta! Make sure to tag us in your creations on instagram @sticksscratchkitchen.
If you want some more fall-worthy dinner ideas, check out these recipes:
- Stuffed Sweet Potatoes with Miso Butter Farro
- Chickpea Minestrone Soup
- Butternut Squash and Black Bean Burgers
- Creamy Butternut Squash Risotto
- Apple Cider Farro Stuffed Acorn Squash
Maple Balsamic Butternut Squash Pasta
Ingredients
- 16 oz farfalle pasta
- 1 Tbsp extra virgin olive oil, divided
- 2 cups butternut squash, cubed
- 8 oz mushrooms (cremini or baby portabella)
- ½ yellow onion, chopped
- 2 garlic cloves, minced
- ¼ c low-sodium chicken or vegetable broth
- 4 Tbsp balsamic vinegar
- 3 Tbsp maple syrup
- 1 Tbsp low-sodium soy sauce
- salt and pepper, to taste
Instructions
- Preheat oven to 425F. Cube the butternut squash. Toss squash with ½ tablespoon olive oil. Spread out on a large baking sheet. Cook 10 to 12 minutes, until just soft.
- While the squash cooks, bring a large sauce pot of water to a boil. Cook the pasta according to package directions. Drain and set aside.
- Whisk together broth, balsamic vinegar, maple syrup, and soy sauce in a small bowl. Set aside.
- In the same pasta pot, heat remaining ½ tablespoon of olive oil over medium-high heat. Add the onions, garlic and mushrooms. Season lightly with salt and pepper. Cook 3 to 4 minutes, or until onions and mushrooms begin to release their liquid.
- Add balsamic sauce to the pan and cook on medium-high 2 to 3 minutes, or until the sauce reduces by half and slightly thickens. Add the squash and cook another 2 to 3 minutes.
- Remove from heat and toss in pasta, until incorporated. Divide among bowls and serve.
Leave a Reply